Designed to turn your dispenser into a bottle to wet your food preparations.

Keeps Cakes Moist & Delicous

A comprehensive guide

Many of you have asked me: “What is simple syrup?” Well, this blog is for you. It’s just as simple as the name implies. It’s basically sugar and water cooked until the sugar is dissolved. You don’t want to overcook it since making the sugar too thick would be harder to get into the cake.

There are many recipes for simple syrup and all of them work. The most common one is in the ratio of 1 cup of water to 1 cup of sugar (225 gr) to 1 cup of water (225 gr). Some people make a stronger version by using 2 cups of sugar to 1 cup of water instead. You can always choose what would work best for you. I will write the full recipe in the website.The video tutorial is at the end of this blog. Press here for recipes.

My recipe for simple syrup consists of 1 cup (225 gr) of sugar to2/3 (150 gr) cup of water. I do less water in my recipe because this wayI can add flavorings to it. You can always add more water if you are notadding anything else to the syrup.

The next question I usually get is: “How much liquor do I add to the recipe?”

I can say 1/4 cup to 1/2 cup, but the problem is this amount will vary depending on so many factors. For example, if you use Captain Morgan Rum you probably will need less rum than if you use Bacardi rum because of the extra spices it contains. I like to use Bacardi Rum because it has a very smooth flavor that doesn’t ‘pack a punch’ as you bite in the cake. Then again, some people might want the rum flavor stronger and that is where things are going to change. Each person has his own opinions when it comes to taste, so the best way is to test it and see what you prefer to use with your own cakes. If you decide to try the simple syrup with Rum, try adding first a few tablespoons of the rum and taste it. From there, you can add more rum if you want too. Another great flavor to add is Amaretto.

Amaretto is one of those liquors that I usually add by looking at the bottle. Basically, I add the liquor until the syrup starts turning into a brown tint. Rum and Amaretto are the most loved flavors in my business. Even though it’s alcohol, by the time you cut a piece of the cake you will have the flavor but you won’t get drunk from it. It’s just a small amount of alcohol, unless your cake is soaked in it and you made the syrup too strong.

Simple syrup is mostly used in sponge cake since that particular cake tends to be on the dry side. The sponge soaks the liquor really nicely. But it can also be used with other types of cakes. Just make sure to test it. For some recipes a little goes a long way. Some people will use simple syrup when a cake didn’t turn out moist, maybe due to overcooking or a bad recipe. You can use it not only to ensure a cake is moist, but to help a cake stay moist for even longer!

If you don’t want to use alcohol in your cakes, you can always add otherflavorings. If you use extract, I usually just add another 1/4 cup of water to myrecipe or just make the basic recipe a 1:1 ratio. You can use juices too or even concentrated juice to give flavor. I have used strawberry syrup from my

‘Strawberries in syrup recipe’, and also concentrated orange juice with great success.

Coconut milk is still another option you can use. Lemon juice with simple syrupmakes a lemon cake sooo delicious. Again, there are so many options!

You can even add lavender, ginger honey and many other flavors to infuse the syrup.

Vanilla Simple Syrup

Remember, you can keep your syrup simple with the addition of vanilla, but if you want to compliment the flavors of your cake just add extra flavors to the syrup. Simple syrup is not only used in cakes. Bartenders use it for drinks all the time. For those who will ask: “Can I save the leftovers?” Yes, you can. Some people will save it for up to 2 months in the fridge, but make sure that where you store it is completely clean or crystals can build up in it. I usually make it as I need it. It’s so easy to make.

You can make flavored syrups for coffee with leftovers too. For example, with vanilla, you can add it to coffee or tea. You can make syrup for ice cream or pancakes by adding simple syrup to jam. You can make some caramel or melt it, and add the syrup to make a soft caramel that you can pour over desserts or even coffee. This syrup has many uses. I have even used it to fix a jam that I overcooked were it becomes a bit too hard.

Another question people tend to ask: “How much syrup do I add?” You can use a pastry brush to add the syrup to your cake. It will add smaller amounts of syrup and you don’t have to worry about adding too much. Another way to safely add smaller amounts would be to use a spray bottle. If you are trying to make a very moist cake like the Caribbean version, then I suggest a squirt bottle, like the ones Wilton sells for the candy melts. With it, you can add plenty of syrup fast.

Typically, I layer my cake and add the syrup to both sides of each layer. This way I ensure there is moisture on both sides. Once I do this, I like for the cake to rest at least overnight, so the flavors come together and the syrup spreads through the cake plus, a cold cake is stronger, so you can layer it and crumb coat easily. In simple steps:

Seal the cake with Saran Wrap so it doesn’t get all wet from condensation

Place the cake in the fridge either overnight or until it cools down enoughto give a second coat.

Don’t leave the cake in a hot environment. A cool house will do ok if the fillingsin the cake are safe to be left out the fridge. Personally, I place my cake inthe fridge so it cools down. This way I can apply the second coat to my cakevery easily.

There is another way the simple syrup can be added to a cake. You can add thesyrup before the cake has cooled down completely and this helps the syrupspread faster. Then you place the cake in the fridge sealed well. But you haveto keep in mind that It will be more difficult to layer a cake after the syrupis in it, and layering the cake while the cake it’s warm can be a problemsince the cake is too soft.

Most of the time that I have seen people adding the syrup to the cake this way,don’t layer the cake. The only have one layer of filling in a 4 inch tall cake.Some people don’t like doing it this way because they feel the cake will ferment.I have seen it done successfully but you have to take precautions if you do itthis way, especially in the hot summer days. Always do a test cake for thearea you live in to see which option works best for you. I usually work inan area that has AC.

Vanilla cake soaked in vanilla, almond, amaretto simple syrup.

It’s important to keep in mind that a cake that has been soaked or lightly sprayedwith simple syrup, will taste better by the next day. The reason for this isbecause the syrup needs time to spread around. In the cake above youcan see patches of dry areas. That’s because the photo was taken assoon as the simple syrup was added. After you let it rest, the syrup willreach those areas.

For butter cakes you can use Amaretto, Grand Marnier, Chambord, Coconut Rum, white chocolate liqueur and so much more!

Once again, you can keep the syrup simple or you can add flavors to complement your cake.

Delivery & Returns

We have a number of delivery options for you to choose from, depending on your budget and preference. We select our courier partners carefully to ensure they offer the highest level of service and value for money for you.

Order Before 4pm For Same Day Despatch

Orders are despatched from our warehouse Monday to Friday (excluding Bank Holidays). All the below options are based on orders placed before 4pm (GMT) Monday to Friday. If you order after 4pm or at the weekend, your order will be despatched on the next available working day.

Large Orders (mostly when buying sugarpaste or bulk purchases - we dispatch these orders for next day guaranteed EXPRESS delivery)

1kg - 30kg approx £6.95 - £12.95

Saturday & Sunday

approx £12.95 - £27.95

Credit Card SecurityWhen you shop with The Cake Craft Company we use WorldPay (WorldPay is a payment service provider that offers fast and secure payment processing for online businesses of all sizes.) to take your payments and you can be assured that your card details are securely encrypted (128bit) during transport over the Internet so no one can read your card information. The card details are only transported to a Bank to authorise your purchase.WorldPay guarantees that we will never:• Pass on your financial details• Pass on any personal information gathered when you place an order• Sell or rent your details• You will never receive junk mail.• Leave invasive technologies such as cookies on your machine• Exploit your details in any way.

Payment OptionsWe have several ways to take payment. We take payments online through a secure payment system which is described below or if you still do not feel safe making payments online we also have the option for us to call you back during office hours to take payment through our pay by phone option. Both of these options are displayed at the end of the checkout process. We offer various ways for you to pay for your order, including Paypal, Visa, Visa Electron, Mastercard, Maestro, Visa Debit, American Express (AMEX), Diners Club Internationals and JCB.